Coconut Ice with Strawberries
Indulge in the sweet, tropical charm of Coconut Ice with Strawberries—a no-bake delight that's as visually stunning as it is delicious! This layered treat features a base of creamy sweetened condensed milk, powdered sugar, and desiccated coconut, divided into two layers: one laced with fragrant vanilla and the other a vibrant pink hue created with food coloring. Chilled to perfection, these coconut squares are beautifully complemented by the juiciness of fresh, sliced strawberries and a light garnish of shredded coconut. With just 25 minutes of prep time and no cooking required, this dessert is perfect for parties, afternoon teas, or simply satisfying your sweet tooth. Serve it cold for a refreshing bite that’s sure to impress!
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Recipe Information
Ingredients
- 400 grams Sweetened condensed milk
- 500 grams Powdered sugar
- 300 grams Desiccated coconut
- 1 teaspoon Vanilla extract
- 4 drops Red food coloring
- 250 grams Fresh strawberries
- 50 grams Unsweetened shredded coconut
Instructions
Line an 8x8-inch square baking dish with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, combine the sweetened condensed milk, powdered sugar, and desiccated coconut. Mix until a sticky, dough-like consistency forms.
Divide the mixture evenly into two portions.
In one portion, add the vanilla extract and knead it in until distributed evenly.
In the other portion, add the red food coloring and knead until the color is uniform, adjusting the drops as needed for a vibrant pink hue.
Press the white (vanilla) mixture evenly into the prepared baking dish to form the first layer.
Add the pink (colored) mixture on top of the white layer, pressing it down gently but firmly to create an even second layer.
Place the baking dish into the refrigerator to set for at least 2 hours or until firm.
While the coconut layers set, wash and hull the strawberries. Slice them thinly just before serving.
Once the coconut ice is set, remove it from the dish using the parchment overhang. Cut it into 16 even squares.
Serve each square with a few strawberry slices on top, sprinkled with a touch of unsweetened shredded coconut for garnish.
Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
5632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.7 g | 337% | |
| Saturated Fat | 222.2 g | 1111% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 820.8 g | 298% | |
| Dietary Fiber | 62.8 g | 224% | |
| Total Sugars | 745.1 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1270 mg | 98% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3780 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
